Fun Foods
Reading edition
SPICE COOKIES (Yield: 2 Dozen 2″ Squares)
⅔ cup CINNAMON CRISP crumbs 1½ cups brown sugar (firmly packed) ½ cup butter, melted 1 cup sifted flour 2 teaspoons baking powder ½ teaspoon salt 2 eggs 1½ teaspoons vanilla
Prepare fine crumbs from CINNAMON CRISP. Heat sugar and butter, stirring constantly. When sugar is completely dissolved and syrup bubbles up set aside to cool. Sift dry ingredients and combine with CINNAMON CRISP crumbs. Beat eggs and add with the vanilla to sugar syrup. Blend crumb mixture and syrup together. Pour into a greased 9″ x 13″ x 2″ glass baking dish. Bake 30 minutes at 350° F. or until a toothpick or cake tester comes out clean. Cut in 2″ squares while still warm.
UNBAKED FUDGIES (Yield: 50 Cookies)
2 cups granulated sugar 2 squares bitter chocolate 1 cup milk 2 tablespoons butter 24 marshmallows ½ cup walnut halves 3 cups GRAHAM CRACKER crumbs
Combine sugar, chocolate, milk and butter; bring to boil, stirring constantly. When sugar is dissolved, continue cooking slowly for 5 minutes. Cool to lukewarm. Prepare crumbs from GRAHAM CRACKERS. Cut marshmallows in bits; combine with nuts and add to crumbs. Pour warm syrup over all and blend well together. Drop by teaspoonfuls on waxed paper. Top each with walnut half and set aside for at least 2 hours before serving. Do not refrigerate.
TOP GRAHAM CRACKERS with a square of plain chocolate candy and a marshmallow. Broil 5 minutes at 350° F. for a treat that’s sure to make the small fry squeal for more.
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